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This chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks. Let butter and eggs stand at room temperature for minutes. Preheat oven to 3degrees F. Spread batter evenly into.
Mix the dry ingredients. Pour batter into the cake pans. Add the eggs and vanilla. When cake is cool, dust with. Beat on medium to high speed for about 3-minutes until well mixed.
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Pour the oil into the mixing bowl. Butter and flour two 9-inch cake pans. It can help to line the bottom with a circle of parchment paper cut to fit the pan. Decorate with chocolate shards, if you like. To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
In a separate mixing bowl,. Shake the tray gently to level the mixture then leave to set somewhere cool. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened.
Set aside to cool for 1–hours, or until thick enough to spread over the cake.
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